Asian-Inspired Sockeye Salmon
6oz Sockeye Salmon Filet 2 each
Canola or vegetable oil 2 tablespoon
Chinese five spice 1 tablespoon
Glaze
Light brown sugar ½ cup
Low-sodium soy sauce ¼ cup
Dijon mustard 2 tablespoon
Canola or vegetable oil ¼ cup
Method of prep for glaze:
In a medium sized mixing bowl, whisk together brown sugar, soy sauce, and Dijon mustard. Once a smooth consistency is achieved, drizzle oil slowly into the mixture while stirring. Set aside.
Method of prep for salmon:
Pre-heat the oven to 400 degrees
Heat a large skillet until it begins to slightly smoke. Pat salmon dry with paper towels to remove excess moisture. The salmon should be tacky to the touch. Season salmon with Chinese five spice. Add oil to pan and sear salmon flesh side down. Flip the salmon over when a brown crust is achieved. Brush the flesh side of the salmon with glaze and finish cooking in the oven until the salmon has an internal temperature of 145 degrees.
Black rice pilaf
Black rice 1 cup
Water or stock 1 ¾ cup
Salt 1 teaspoon
Low-sodium soy sauce 1 teaspoon
Canola or vegetable oil 2 tablespoon
Scallions, chopped ¼ cup, plus 2 tablespoons for garnish
Garlic, minced 2 cloves
Ginger, minced 1 teaspoon
Method of Prep:
In a medium saucepan, heat oil over medium heat. Sweat scallions, garlic and ginger. Add stock or water, soy sauce, salt, and rice. Cover and bring to a boil. Reduce to simmer and cook for 25 minutes, or until rice is bursting open and liquid is dissolved.
Spicy haricot vert green beans
Haricot vert green beans, washed and trimmed 12 oz package
Canola or vegetable oil 2 tablespoons
Sambal oelek 2 tablespoons or more as desired
Method of prep:
Heat a large sauté pan on medium/high heat. Add oil and green beans. The outside of the bean should blister from heat. Cook for about 2 minutes and add Sambal. Season with salt if desired.